Proof that simple is best! Just 3 ingredients and you have the star of every summer meal, potluck, and barbecue. Vegan and gluten-free!
Ingredients
4ears fresh sweet corn on the cob
1pintcherry tomatoeshalved
3-4tablespoonschopped parsley
1tablespoonolive oil
1/4teaspoonkosher or coarse sea salt
10-12cranks fresh-ground black pepper
Prevent your screen from going dark
Instructions
To grill corn, simply place it, in the husks, on a hot grill. Close the grill and cook for 15-20 minutes, checking and turning with tongs every 5 minutes or so.
Peel back the husks and pull off the fine silks. (They should fall off easily.) Cut kernels from the cob and place in a medium bowl.
Add tomatoes and chopped parsley. Drizzle with olive oil. Sprinkle with salt and pepper. Toss gently to combine, taste, and add more salt and pepper to taste.
Notes
No grill? You can easily get a similar flavor by cooking corn in a cast iron skillet or grill pan. Husk the corn first, set the pan over medium-high heat, and add a drizzle of olive oil or butter. Place corn cobs in the skillet and cook, turning every few minutes, until tender and seared a bit on all sides.
Yield: As written, this recipe yields 4 small side servings. If I'm serving just this and a protein, like chicken or fish, for dinner, I often make an extra ear or two or corn and add an extra handful of tomatoes.